液液萃取结合GC-O和GC-MS解析镇江香醋香气成分  

Characterization of volatile aroma components in Zhenjiang aromatic vinegar by liquid-liquid extraction combined with GC-O and GC-MS

作　　者：袁源 范文来[1] 徐岩 YUAN Yuan, FAN Wen-lai ,XU Yan(Key Laboratory of Industrial Biotechnology, Ministry of Education,Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology,Jiangnan University, Wuxi 214122, Chin)

机构地区：[1]教育部工业生物技术重点实验室,江南大学生物工程学院,酿造微生物与应用酶学研究室,江苏无锡214122

出　　处：《食品与发酵工业》2018年第7期238-242,共5页Food and Fermentation Industries

基　　金：国家重点研发计划,2016YFD0400503

摘　　要：采用液液萃取(liquid-liquid extraction,LLE)结合溶剂辅助风味蒸发(solvent assisted flavor evaporation,SAFE)技术萃取镇江香醋中香气化合物,将萃取物分为中-碱性组分和酸性-水溶性组分,应用香气稀释萃取分析法(aroma extract dilution analysis,AEDA)共鉴定出60种香气物质。基于FD值,最重要香气物质是3-(甲硫基)丙醛、2,3,5,6-四甲基吡嗪、3-甲基丁酸和香兰素(FD=729)。此外,2,3-丁二酮、乙酸、糠醛、3-(甲硫基)-1-丙醇、愈创木酚、2-苯乙酸以及γ-壬内酯也具有较高FD值(FD=243),这些化合物是镇江香醋的重要香气物质。The aroma components in Zhenjiang aromatic vinegarwere concentrated by liquid-liquid extraction（ LLE） combined with solvent assisted flavor evaporation（ SAFE）,and further separated into neutral-basic and acidic-water soluble fractions. The total 60 aroma-active compounds in Zhenjiang aromatic vinegar were detected and identified by GC-O coupled with GC-MS. Aroma extract dilution analysis（ AEDA） was employed to identify the most important aroma components. Of these,2,3,5,6-tetramethylpyrazine,3-（ methylthio） propanal,3-methybutanoic acid,and vanillin could be the most important aroma components in Zhenjiang aromatic vinegar with the highest FD value（ FD = 729）. In addition,2,3-butanedione,acetic acid,furfural,3-（ methylthio）-1-propanol,guaiacol,2-phenylacetic acid,and γ-nonalactonecould be important（ FD = 243）,which also made contribution to the aroma of Zhenjiang aromatic vinegar.

关 键 词：镇江香醋 液液萃取(LLE) 溶剂辅助风味蒸发(SAFE) 香气萃取稀释分析法(AEDA) 气相色谱-闻香法(GC-O) 香气成分 

分 类 号：O657[理学—分析化学] TS264.22[理学—化学]